Venison in Sherry with Cabrales Cheese

Venison in Sherry with Cabrales Cheese

Health Rating
Prep Cook Ready in Servings
15 min 2 h 15 min 2 h 30 min 4
add
more

Ingredients


1 cup Beef broth (stock)
1/2 cup crumbled Blue cheese (gorgonzola) (or roquefort)
1 medium Carrots
1 large stalk(s) Celery
3 tbsp Cream, half and half, 10% M.F.
1 kg Game meat, deer (venison), raw (cut into 2 1/2 cm cubes)
12 clove(s) Garlic (roughly chopped)
1 medium leek(s) Leek (use white portion only)
2 tbsp Marjoram (chopped)
2 tbsp Olive oil
100 gm Pork, cured, ham, whole, lean, roasted (diced)
1 medium Red onion
1 cup Sherry, sweet (plus 1 tbsp)
3 sprig Thyme, fresh (chopped)
2 tbsp Tomato paste, canned

Instructions


Place the venison in a bowl, pour over the sherry and toss to combine. Cover and marinate in the refrigerator for 24 hours; stir occasionally.

Heat oven to 350 degrees F (180 degrees c). Drain venison, reserving marinade. Cut carrot, leek, celery and onion into 1 cm (1/2 inch) dice.

Put the olive oil in a heavy-based flame-proof casserole over medium heat. Add the diced vegetables, garlic and cured ham. Stir for 5 minutes or until softened. Reduce heat to medium-high and add drained venison and stir for about 2 minutes until sealed and light brown in colour.

Add the reserved marinade, tomato paste, beef stock and herbs. Cover and place in oven for 2 hours, stirring occasionally until the venison is tender and the sauce reduced and thickened.

Meanwhile, place the cheese into a bowl with 1 tablespoon of the cream and mash together well. In a small saucepan over low heat, combine the remaining cream and sherry. When warm, stir in the cheese until melted and smooth.

Remove venison from oven. Serve drizzled with cheese mixture.

Nutrition Facts

Per Portion

Calories 619  
Calories from fat 189  
Calories from saturated fat 72  
Total Fat 21.0  g
Saturated Fat 8.0  g
Trans Fat 0.0  g
Polyunsaturated Fat 2.4  g
Monounsaturated Fat 9.1  g
Cholesterol 243  mg
Sodium 1028  mg
Potassium 1288  mg
Total Carbohydrate 21.1  g
Dietary Fiber 2.9  g
Sugars 11.1  g
Protein 71  g

Dietary servings

Per Portion


Meat 3.7
Milk Alternative 0.4
Vegetables 1.5

Energy sources


Pygal 10% 403.268528917 94.4901562755 14% 444.967511868 129.051635618 31% 427.168176563 222.343052062 46% 306.433582808 154.947897656 10% 14% 31% 46% Alcohol Carbohydrates Fat Protein
About Contact Us
Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada